Save Pin My neighbor knocked on my door one February morning holding a bag of blood oranges from her tree, insisting I take them all. I had never baked with blood oranges before, but their jewel-toned flesh seemed too beautiful to waste on just juice. That afternoon, I pulled out my yogurt cake base and decided to let the fruit lead. The kitchen filled with a scent so bright and floral it felt like spring had arrived early.
I made this cake for a small dinner party where half the guests were gluten-free, and I panicked until I remembered they could at least enjoy the conversation. But when I sliced into it, the deep ruby swirls inside the crumb stopped everyone mid-sentence. One friend asked if I had added food coloring. I hadnt, just the natural magic of blood oranges doing their work.
Ingredients
- All-purpose flour: The structure of the cake, but don't overwork it or you'll lose that cloud-like crumb.
- Baking powder: Make sure it's fresh, I once used expired powder and the cake barely rose.
- Salt: Just a pinch to balance the sweetness and make the citrus sing.
- Plain Greek yogurt: Full-fat is best here, it adds richness and keeps the cake from drying out.
- Granulated sugar: Whisked with the yogurt, it dissolves beautifully and creates a silky base.
- Large eggs: Room temperature eggs blend faster and create a smoother batter.
- Blood orange zest: This is where the floral, slightly berry-like aroma lives, so zest generously.
- Blood orange juice: Freshly squeezed is non-negotiable, bottled juice tastes flat in comparison.
- Vanilla extract: A quiet support player that rounds out the citrus without competing.
- Coconut oil: Melted and cooled, it adds moisture and a subtle tropical whisper.
- Powdered sugar: Sift it for the icing or you'll end up with lumps no amount of whisking can fix.
Instructions
- Prep Your Pan:
- Preheat your oven to 350°F and butter every corner of your loaf pan, then dust it lightly with flour. I also like to line the bottom with parchment for insurance.
- Mix the Dry Ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl. Set it aside and resist the urge to skip the whisking, it distributes the leavening evenly.
- Cream the Yogurt and Sugar:
- In a large bowl, whisk the Greek yogurt and sugar until it's smooth and slightly glossy. This step builds the creamy foundation of the cake.
- Add the Eggs and Citrus:
- Whisk in the eggs one at a time, letting each one blend in before adding the next, then stir in the zest, juice, and vanilla. The batter will look bright and alive.
- Fold in the Flour:
- Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as the streaks disappear. Overmixing here turns tender cake into tough cake.
- Incorporate the Oil:
- Drizzle in the melted coconut oil and fold until it's just combined. The batter should look thick, glossy, and inviting.
- Bake:
- Pour the batter into your prepared pan, smooth the top with a spatula, and bake for 50 minutes. A toothpick should come out clean, but a few moist crumbs are fine.
- Cool Completely:
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. Patience here prevents a soggy bottom.
- Make the Icing:
- Whisk together the powdered sugar, blood orange juice, and zest until smooth and pourable. If it's too thick, add juice by the teaspoon.
- Glaze and Set:
- Drizzle the icing over the cooled cake, letting it run down the sides. Wait at least 20 minutes for it to set into that beautiful glossy shell.
Save Pin The first time I served this cake, my daughter licked the icing off her slice before touching the cake itself. I pretended to scold her, but honestly, I understood. There's something about that tart-sweet glaze that feels like the best part of waking up on a sunny morning. It's the kind of cake that makes people linger at the table, hoping for seconds.
Choosing Your Blood Oranges
Not all blood oranges are created equal. Look for fruit that feels heavy for its size and has a slight give when you press gently. The deeper the red blush on the skin, the more vibrant the flesh inside. I once bought pale ones thinking they'd be fine, but the juice was barely pink and the flavor fell flat. When they're in season from December through March, buy extra and freeze the juice in ice cube trays for future baking.
Storing and Serving
This cake actually tastes better the next day after the flavors have melded and the crumb has settled. I keep it covered loosely with a tea towel at room temperature for up to two days, but if your kitchen is warm, the fridge is safer. Before serving, let it come back to room temperature so the texture softens. A thin slice with black coffee in the afternoon is my favorite way to enjoy it, though it's equally lovely with whipped cream and berries for dessert.
Customizing Your Cake
If blood oranges aren't available, regular oranges or even Meyer lemons work beautifully with the same measurements. I've also swapped the coconut oil for melted butter when I wanted a richer, more classic flavor. Some people add a handful of poppy seeds to the batter for crunch, and I've seen others fold in fresh blueberries.
- Try adding a tablespoon of Grand Marnier to the icing for an adult twist.
- Dust the top with extra zest right after icing for a pop of color and aroma.
- Serve with a scoop of vanilla bean ice cream if you want to turn it into a full dessert moment.
Save Pin Every time I pull this cake from the oven, I think about that bag of blood oranges and my neighbor's generous smile. It's become my go-to when I want to share something that feels both effortless and special.
Cooking Questions & Answers
- → What makes blood orange yogurt cake unique?
The distinctive ruby-red hue and berry-like tang of blood oranges set this cake apart, while Greek yogurt creates an exceptionally tender, moist crumb that stays fresh for days.
- → Can I use regular oranges instead?
Yes, navel or Valencia oranges work beautifully though you'll miss the stunning pink color and subtle berry notes that blood oranges naturally provide.
- → How do I know when the cake is done baking?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top should be golden and spring back when gently touched.
- → Can I make this ahead of time?
Absolutely! The flavors actually develop after a day. Store covered at room temperature for two days, or refrigerate for up to five days. Bring to room temperature before serving.
- → What's the best way to zest blood oranges?
Use a microplane or fine zester to gently grate just the colorful outer layer, avoiding the bitter white pith beneath. One medium blood orange typically yields about 1 tablespoon of zest.
- → Can I freeze this cake?
Yes! Wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight at room temperature before adding the citrus icing.